Texas Caviar
Last Updated on May 26, 2021 by Annie
Make this quick and easy bowl of Texas Caviar with avocado for a simple summer side dish everyone will enjoy! It’s a healthy recipe loaded with beans, fresh vegetables, and a zesty dressing!
In a previous life, I ate almost no vegetables unless they were hidden under a blanket of ranch dressing. Thankfully I have moved FAR beyond and one of the dishes I have to thank is Texas Caviar.
I first experienced Texas Caviar almost ten years ago and was introduced to it by one of my sorority sisters, Rochelle (who is now a florist in Dallas). Honestly, do yourself a favor and follow her Instagram @detailsdallasfloral and if you are lucky enough to live in the Dallas area, check out her business Details Dallas Floral.
Just like her floral masterpieces, this dish is an incredible work of art. Bright reds, greens, and yellows provide an eye-popping look and a fresh flavor. This dish easily stands alone, mixes with quinoa, or lofts on top of a salad. I personally prefer to serve it straight up as a dip next to a large bowl of tortilla chips.
What is Texas Caviar?
Don’t let the name deceive you. This is not just a bowl of pasteurized catfish eggs. It is a colorful dish made up of many fresh veggies, has absolutely NO ranch, and makes an excellent snack for potlucks, backyard BBQs, and more!
Texas Caviar was invented around the 1940s and was a blend of black-eyed peas, bell pepper, onion, and a vinaigrette-based dressing. The main difference between traditional Texas caviar and the recipe I make every summer is the use of black beans in place of black-eyed peas (just my personal preference).
How to Make Texas Caviar
Ingredients You’ll Need
- Black Beans- Drained and rinsed.
- Corn- Also drained and rinsed.
- Roma Tomatoes- Seeded and diced.
- Jalapeño- Seeded and diced for a mild kick, leave the seeds if you’d like more heat in the dip.
- Bell Pepper- You can use a colorful blend of red, green, or yellow bell pepper or stick to one color if you prefer.
- Cilantro- Washed and chopped into fine pieces, optional if you are one of those people who taste soap when you eat cilantro.
- Avocado- Ripe and cut into cubes.
- Dressing- Made from red wine vinegar, olive oil, Italian seasoning, lime juice, garlic, salt, pepper, and thyme.
Directions for Texas Caviar
- Drain and rinse the black beans and the corn and add to a large bowl.
- Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.
- In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Set aside.
- Refrigerate for 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.
A note about the recipe
Please feel free to go rogue on the recipe! Want more beans? Add them. Like more heat? Keep the seeds in the jalapeño. Think there is too much of something? Cut back on it. Simply put, add more of what you like, take out what you don’t. It is yours to get creative with!
Storing Tips
- Serving the same day? Simply cover the bowl with plastic wrap until you are ready to serve the dip.
- Making in advance? Keep in an airtight container without the avocados for up to 24 hours before you want to serve. I would not suggest making it more than a day in advance.
- Storing leftovers? Place leftover Texas Caviar in an air-tight container for up to 3 days.
More Summer Sides to Try
Did you make this delicious Texas Caviar??? I would love to hear how it went! Leave a comment below or snap a picture and share it with me on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!
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Texas Caviar
Fresh and flavorful, this easy to make Texas Caviar comes together with fresh produce, beans, and a light red wine dressing. Perfect for summer gatherings and snacking!
Ingredients
- 2 cans Black Beans drained and rinsed
- 1 can Corn drained and rinsed
- 2 Roma Tomatoes diced
- 1 Jalapeño seeded and diced
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- Cilantro to taste, I usually put in roughly ¼ c.
- 2 Tbsp Red Wine Vinegar
- 3 Tbsp Olive Oil
- 1 Tbsp Italian Seasoning
- 2 Limes juiced
- 3 Garlic pods microplaned or diced very small
- Salt to taste
- Pepper to taste
- 2 tsp Thyme
- 2 Avocados ripe
Instructions
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Drain and rinse the black beans and the corn and add to a large bowl.
-
Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.
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In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Pour over the Texas Caviar and stir to combine.
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Refrigerate for 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.
Recipe Notes
This dish can be made ahead. I would recommend making it a day in advance and allowing to chill in the fridge before serving. If you go this route, hold off on adding the avocado in until you are ready to serve.
It will last in the fridge 3-5 days depending on how much avocado you end up using.
The bell pepper colors are not set in stone. If you are like me and don’t know why one bell pepper costs more per pound than the others and you just want to grab two green ones it will not impact the taste at all.